Food technology research

U.S. Universities–Current U.S. university research on contamination in the food industry includes the following: University of Arkansas (Fayetteville, AR) is performing research on food safety including evaluating antimicrobial compounds and testing processing equipment and procedures as well as Hazardous Analysis Critical Control Points (HACCP) analysis and implementation; Colorado State University (Fort Collins, CO) is researching microbiologic decontamination of beef and lamb carcasses, beef shelf-life after decontamination by spray-washing; Kansas State University (Manhattan, KS) is investigating steam pasteurization, irradiation and the survival/destruction of E.coli O157:H7 in dry fermented sausage as well as rapid detection methodologies of E.coli O157:H7; the University of Nebraska (Lincoln, NE) is researching microbiological intervention for food safety; Virginia Polytechnic Institute (Blacksburg, VA) is studying the use of phosphates to reduce microorganisms in ground beef and beef trimmings; the University of Wisconsin (Madison, WI) is examining the incidence of E.coli in processed meat; and, the University of Wyoming (Laramie, WY) is studying pathogen control.